| Wyeast Profiles | |||
| ALE YEAST | Profiles | Attenuation is the % of the original gravity which is turned into alcohol. The part left over is the the liquid bread portion of beer. | Best results are achieved at this temperature |
| 1007 | Ferments dry and crisp, leaving a complex but mild flavor. produces an extremely rocky head and ferments well down to 55′ F | Flocculation- low | 55-68′ F |
| German Ale | apparent attenuation- | ||
| 73-73% | |||
| 1028 | Rich, minerally profile, bold and crisp, with some diacetyl production. | Flocculation-medium | 60-72′ F |
| London Ale | apparent attenuation- | ||
| 73-77% | |||
| 1056 | Used commercially for several classic American Ales, This strain ferments dry, finishes soft, smooth, and clean, and is very well balanced. | Flocculation- | 60-72′ F |
| American Ale | low to medium | ||
| apparent attenuation- | |||
| 73-77% | |||
| 1084 | Slight residual diacetyl and fruitiness: great for stouts, Clean, smooth, soft and full-bodied. | Flocculation | 62-72′ F |
| Irish Ale | medium | ||
| apparent attenuation- | |||
| 71-75% | |||
| 1098 | From Whitbread. Ferments dry and crisp, slightly tart, fruity, and well-balanced. Ferments well down to 65′ F | Flocculation | 64-72′ F |
| British Ale | medium | ||
| apparent attenuation | |||
| 73-75% | |||
| 1272 | Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish. | Flocculation-high | 60-72′ F |
| American Ale II | apparent attenuation- | ||
| 72-76% | |||
| 1275 | Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced | Flocculation | 62-72′ F |
| Thames Valley | medium | ||
| Ale | apparent attenuation | ||
| 73-75% | |||
| 1335 | Typical of British and Canadian Ale fermentation profile with good flocculating and malty flavor characteristics, crisp finish, clean, fairly dry, | Flocculation-high | 63-75′ F |
| British Ale II | apparent attenuation | ||
| 73-76% | |||
| 1318 | From traditional London brewery with great malt and hop profile, True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet. | Flocculation-high | 64-74′ F |
| London Ale III | apparent attenuation | ||
| 73-75% | |||
| 1728 | Ideally suited for Scottish-style ales, and high gravity ales of all types | Flocculation-high | 55-75′ F |
| Scottish Ale | apparent attenuation | ||
| 69-73% | |||
| 1338 | From Wissenschaftliche in Munich. Full bodied complex strain finishing very malty. Produces a dense rocky head during fermentation | Flocculation-high | 62-72′ F |
| European Ale | apparent attenuation | ||
| 67-71% | |||
| 1214 | Abbey-style top-fermenting yeast, suitable for high-gravity beers, estery. | Flocculation- | 58-78′ F |
| Belgian Ale | medium | ||
| apparent attenuation | |||
| 72-76% | |||
| 1388 | Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry tart finish. | Flocculation-low | 65-75′ F |
| Belgian Strong Ale | apparent attenuation | ||
| 73-77% | |||
| 1742 | Stark beer Nordic-style yeast of Scandinavian origin, floral nose, malty finish | Flocculation-high | 64-74′ F |
| Swedish Ale | apparent attenuation | ||
| -1187 | 68-72% | ||
| 1762 | High gravity yeast with distinct warming character from ethanol production, Slightly fruity with dry finish. | Flocculation | 73-77′ F |
| Belgian Abbey Yeast II | medium | ||
| apparent attenuation | |||
| 73-77% | |||
| 1968 | Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales | Flocculation-high | 64-72′ F |
| London ESB Ale | apparent attenuation | ||
| 67-71% | |||
| 2565 | A hybrid of ale and lager characteristics. This strain develops excellent MALTINESS with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures. | Flocculation-low | 56-70′ F |
| Kolsch | apparent attenuation | ||
| 73-77% | |||
| LAGER YEAST | |||
| 2007 | A classic American pilsner strain, smooth, malty palate. Ferments dry and crisp. | Flocculation- | 48-56′ F |
| Pilsen Lager | medium | ||
| apparent attenuation | |||
| 71-75% | |||
| 2035 | Not a Pilsner strain. Bold, complex and aromatic. producing slightly diacetyl. | Flocculation- | 48-58′ F |
| American Lager | medium | ||
| apparent attenuation | |||
| 73-77% | |||
| 2042 | Rich, dortmund-style, crisp, dry finish. Soft profile accentuates the hop characteristics. | Flocculation-low | 46-56′ F |
| Danish Lager | apparent attenuation | ||
| 73-77% | |||
| 2112 | Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics temperatures up to 65′ F and produces malty, brilliantly clear beers. | Flocculation-high | 58-68′ F |
| California Lager | apparent attenuation | ||
| 67-71% | |||
| 2124 | A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. | Flocculation- | 48-58′ F |
| Bohemian Lager | medium | ||
| apparent attenuation | |||
| 69-73% | |||
| 2206 | Used by many German breweries to produce rich, full-bodied,malty beers | Flocculation- | 46-58′ F |
| Bavarian Lager | medium | ||
| apparent attenuation | |||
| 73-77% | |||
| 2247 | Clean dry flavor profile often used in aggressively hopped pilsner. Clean, very mild flavor , slight sulpher production, dry finish. | Flocculation- low | 46-56′ F |
| European Lager II | apparent attenuation | ||
| 73-77% | |||
| 2272 | Traditional culture of North America and Canadian lagers and light pilsners. Malty finish. | Flocculation-high | 52-58′ F |
| North American Lager | apparent attenuation | ||
| 70-76% | |||
| 2278 | Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and bock beers. Sulpher produced during fermentation, dissipates with conditioning. | Flocculation- | 50-58′ F |
| Czech Pils | medium to high | ||
| apparent attenuation | |||
| 70-74% | |||
| 2308 | A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. | Flocculation- | 48-56′ F |
| Munich Lager | medium | ||
| apparent attenuation | |||
| 73-77% | |||
| WHEAT YEAST | |||
| 3068 | Unique top-fermenting east which produces the unique and spicy weizen character, rich with clove, vanilla and banana. Best results are achieved when fermentation are held around 68′ F | Flocculation-low | 64-75′ F |
| Weihenstephen Weizen | apparent attenuation | ||
| 73-77% | |||
| 3333 | Subtle flavor profile for wheat yeast with sharp tart crispness, fruity, sherry-like palate. | Flocculation-high | 63-75′ F |
| German Wheat | apparent attenuation | ||
| 70-76% | |||
| 3787 | Robust top cropping yeast with phenolic character. Alcohol tolerance to 12% . Ideal for Biere de Garde. Ferments dry with rich ester profile. and malty palate. | Flocculation | 64-78′ F |
| Trappist High Gravity | medium | ||
| apparent attenuation | |||
| 75-80% | |||
| 3942 | Estery low phenol producing yeast from small Belgian brewery. Apple and plum like nose with dry finish | Flocculation- | 72-76′ F |
| Belgian Wheat | medium | ||
| apparent attenuation | |||
| 72-76% | |||
| 3944 | A tart, slightly phenolic character capable of producing distinctive withbiers and grand cru-style ales alike. Alcohol tolerant | Flocculation- | 62-75′ F |
| Belgian Whitbier | medium | ||
| apparent attenuation | |||
| 732-76% | |||
| WYEAST BLENDS | |||
| 3056 | Blend of top-fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. | Flocculation- | 64-74′ F |
| Bavarian Wheat | medium | ||
| apparent attenuation | |||
| 73-77% | |||
| 1087 | A blend of the best ale strains to provide quick starts, good flavor and good flocculation. T he profile of the strains provides a balanced finish for British and American style ales | Flocculation | 64-72′ F |
| Wyeast Ale | good | ||
| apparent attenuation | |||
| 71-75% | |||
| 2178 | A blend of Brewers Choice(TM) lager strains for the most complex flavor profiles. For production of classic pilsners to full-bodied “bock” beers | Apparent attenuation | 48-58′ F |
| Wyeast Lager | 71-75% | ||
| 3278 | Belgian lambic-style yeast blend with lactic bacteria. Rich earthy aroma and acidic finish. Suitable for gueze, fruit beers, and faro | Flocculation- | 63-75′ F |
| Belgian Lambic Blend | low-medium | ||
| apparent attenuation | |||
| 65-75% | |||